Fermented Dill Pickles-Ogorki kiszone-
It is the original pickling method and has been an essential part of healthy human diets throughout the world for thousands of years. In Asia, consumption of fermented pickles dates back at least to the 3rd Century B.C.E., when the Great Wall of China was under construction.
Fermented dill pickles are a beloved and tangy addition to any dish. Made with cucumbers soaked in a brine of water, salt, and dill, these pickles undergo a transformative process as they ferment over time. The result is a pickle that is delightfully crisp, full of complex flavors, and packed with probiotics. Fermented dill pickles offer a unique balance of sourness, saltiness, and an earthy dill aroma. Their tangy bite pairs perfectly with sandwiches, burgers, or even just as a satisfying snack. The process of fermentation not only enhances the flavor, but also increases the nutritional value, making these pickles a wholesome and delicious choice. Celebrated for their vibrant taste and digestive benefits, fermented dill pickles are a true culinary gem.
Large food corporation prefer vinegar based pickles as they are quick to prepare. Unfortunately, modern pickles do not offer the authentic flavor or the probiotic and health benefits of traditional pickles.
Cucumbers undergo a relatively short fermentation. I like to share with you this brine salting technique for fermenting cucumbers. I start fermenting cucumbers from my garden as soon as I get my first crop. Fermented dill pickles have many uses in my kitchen: try in the Vegetable Salad“salatka jarzynowa”, or create a staple of Polish cuisine: Fermented Cucumber soup. I also enjoy to drink fermented pickle juice. Not having enough good bacteria in your gut can contribute to constipation. I highly recommend to use this natural alternative instead.
Fermented Dill Pickles-Ogorki kiszone-Recipe:
By Zosia Culinary Adventures | Date: August 06, 2023
Preparation Time: 1hour
Fermentation Time: 3-7days for half sour pickles and 10 days + for full sour pickles
Yield: 10kg
Ingredients: you will need 1- L Mason jars (wide mouth) with new lids (all must be properly sterilized prior using)
10kg fresh medium size cucumbers from your garden or from the local farmers( healthy cucumbers without defected skin only to be used)
7 L boiled filtered water( cooled down to lukewarm temperature)
210 g pickling salt ( or any non-iodized salt)
500g fresh spices: dill stalks with seeds; fresh black currant, sour cherry leaves or grape leaves; fresh garlic cloves; fresh horseradish roots; mustard seeds; and bay leaves
Instructions:
Boil water and add salt. Use ratio of 50g pickling salt to 1 L water. Cool down salted water.
Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (10-20 minutes). Leave them whole.
All cucumbers should inspected for freshness and crispiness with no soft spots, otherwise you end up with the mold growth during fermentation which will ruin all pickles in the jar. Best choice from your local farmer and not from the grocery store.
Sterilize jars and lids with boiling hot water. Make sure to use new lids.
Peel the horseradish and garlic. Cut horseradish in small pieces.
Place on the bottle of each jar 1 bay leave, 1 garlic clove and 1 black currant leave and 1 horseradish piece.
Fill the jars with neatly with cucumbers standing straight as much as possible(this helps the fermentation flow evenly) and finish off with adding small dill stem with some extra seeds, 2 extra garlic cloves, 2 extra pieces of horseradish and top up with1/4 tsp of mustard seeds.
Fill the jars with water, leaving about 1/2'' of free space to the top.
Cover the jar loosely with a lid, you want air to be able to escape..
First 3 days, keep your jars in the kitchen in temperatures between 18-20°C or 65-68°F. Place them on a tray to collect extra juice during fermentation. Bubbles will appear- good sign. The brine will get cloudy as it ferments.
After 3 days, take jars into a basement to ferment further. The lower the temperature the slower the fermentation process.
Half sour pickles will take 3-7 days with white insides. Full sour pickles will take 10-14 days.
After 14 days, hand tight the jars and place them in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged in brine at all times.
My pickles last all year until the new season arrives for pickling again.
HAPPY FERMENTING!
